Notes about Recipes in this book

• Roasted vegetables with fish sauce vinaigrette

  • louie734 on May 10, 2021

    I make this often, usually as a clean-out-the-crisper healthy dinner. The fish sauce vin could make anything taste good. If there's extra citrus around I'll dial back the water/sugar, subbing juice - a pomelo worked great for this, even better was grapefruit. The chile can be fresh, Sriracha, or even red chile flakes.

• Gomen wat

  • sheepishjen on April 19, 2017

    Fabulous! You end up with unctuous and interesting collards - something different from the usual bacon grease/garlic recipes. Not that they aren't also good. But collard greens, like other greens certainly are not just a one hit wonder. And yes, lemon, garlic and red pepper flakes are great. That doesn't mean you can't change things up from time to time!

• Corporate juice bar kale salad

  • sheepishjen on April 19, 2017

    This is a wonderful, simple kale salad. It is tasty and refreshing and a good accompaniment to a spicy dish that could use the fresh lemon and garlic here as a counterpoint. I quickly steam my kale, then dry it and slice it, because apparently you get more nutrients out of kale when it is briefly cooked. So I skipped the salt massage.

• Tzatziki

  • wcassity on September 14, 2019

    Great, quick, classic

• Buffalo cucumbers

  • wcassity on August 11, 2019

    Delicious! Super addictive sauce.

• Kung pao celeries

  • wcassity on July 08, 2017

    Tasty. Not quite as good as with chicken, but fun for a change, and good excuse to use celery root.

  • MGMojo on June 14, 2017

    Followed instructions and was very happy with results. Kung pao sauce was full of flavor and spicy, but also much lighter than earlier efforts at stir fry. Easy to see this particular recipe being expanded substituting celery root with diced chicken and/or pork and achieving similar results.

• Zucchini bread

  • wcassity on August 06, 2019

    Easy, classic. Makes two loaves.

• Foil-wrapped caramelized cabbage with butter

  • twoyolks on July 13, 2017

    I really didn't care for this. The cabbage was either burnt (on the bottom) or had an overly cabbage flavor.

  • rosten on July 05, 2017

    never thought to give cabbage the foil packet treatment, but it works really really well.

  • ripleypickles on December 11, 2020

    tastes like artichoke hearts, delicious

• Carrot-juice curry

  • meggan on November 28, 2018

    This was really good. Used cauliflower, sweet potato, carrots and onions.

  • rosten on July 05, 2017

    Takes a little work but it really pays off. Beautiful carrot and coconut milk curry base.

• Root vegetable tagine with red chermoula and couscous

  • meggan on March 22, 2021

    I guess I am not a fan of celeriac because it was not good in this. For all the spices and tagine-ing this was surprisingly bland. Also, I had to bake it almost an hour more than it said for the veg to be cooked through.

• French onion soup

  • Yildiz100 on December 05, 2021

    This recipe gives a very important technique tip: Smooth the pile of onions down to a flat disc after each stir. This ensures that the smaller onions dont get burned before the others brown. Next time I will increase the amount of onions by 50% because as they started to get almost done, I thought they were too few to cover the bottom of my pot and cook evenly. Note, this recipe is too optimistic with onion cooking times.

• Muhammara

  • Yildiz100 on October 17, 2019

    A nice version of muhammara. The walnut flavor is more noticeable in this version than most because the walnuts are toasted. I toasted mine only very lightly but that seemed to make a difference. My only complaint is that it was quite pale and a bit brown, rather than red, but that could have been the fault of my pomegranate molasses. The current brand I have is much darker and blacker than most I have tried.

  • chezmaryb on December 29, 2020

    This stuff was delicious. One of my favorite muhammara recipes yet

• Zuni spicy broccoli and cauliflower

  • Yildiz100 on December 15, 2021

    I enjoyed this, but I really hated cooking all of these vegetables in batches, and in the end I didnt feel like this was quite good enough to be worth the effort.

  • Smokeydoke on August 05, 2018

    This was delicious!

  • zacharyzachary on December 08, 2018

    I have served this over simply-prepared farro, and it was perfect. Cooking this does put off a very strong smell that might not be pleasing to everyone.

• Pickled beets

  • VineTomato on July 04, 2017

    First time I have made pickles and I'm pleased with the outcome. The coriander and mustard seeds add a lovely flavour. These beets went well in a spinach and turmeric hummus wrap. I have had an idea now for pickled coriander and mustard seed caviar ...

  • bhancock on October 03, 2021

    Good, but the anise is *much* too strong. I used only two points instead of the whole star, and am omitting anise altogether this time around. The coriander-mustard seed-black pepper combination is lovely.

• Sichuan squash stew

  • thecharlah on October 23, 2020

    This was quite simple and surprisingly tasty. I did use the optional fish sauce as well as a small sheet of kombu for added umami. I think the amount of watercress called for is way too high - I used half (4oz vs 8oz) and it was still more than in the photo.

• Carrots in carrot dashi

  • rosten on February 16, 2017

    Unbelievably good. Lick the plates and cooking pan good. Especially considering how simple the recipe is.

• Julia's braised collards with peanut butter

  • rosten on February 16, 2017

    Delcious, fun to make for your vegan friends.

• Fergus salad

  • rosten on February 16, 2017

    Really simple to throw together and reliably delicious and refreshing.

• Rice porridge with corn and miso

  • rosten on February 16, 2017

    Totally delicious. Even with mediocre corn.

• Tomato pie

  • rosten on July 05, 2017

    really delicious, totally unhealthy

• Hannah's borscht

  • rosten on July 05, 2017

    Totally killer cold borscht recipe

• Tabbouleh

  • coryelizabeth on June 19, 2017

    The bulgur wheat did not "soften" in the mixture, as the recipe indicated, so that needs to be cooked separately. Additionally, this was incredibly salty. I'd recommend starting with 1/2 or 1/3 of the recommended amount, then adding more to taste. Despite all that, the flavor is great; the recipe just needs a few tweaks.

• Tex-Mex shepherd's pie (no sheep)

  • clcorbi on March 19, 2018

    This was a complete and utter fail for me. I don't know why, but I could not get the cornbread topping to work as written. The liquid would not mix in, it didn't rise properly or become golden-brown like the photo, it was just bad. The chili filling was all right prior to adding the topping, but the topping somehow sucked up all the liquid from the chili too, making for a very strange result. While this was edible, I will certainly not repeat.

• Mushroom mapo tofu

  • clcorbi on June 07, 2017

    Agreed that this is a delicious ma po tofu. It's so substantial and umami-rich, it's hard to believe it's vegetarian! I substituted red pepper flakes for the gochugaru, and chopped fermented black beans for the black bean paste. I also only soaked my dried mushrooms in about 2c of water, so I used 2c of beef stock for the remaining liquid (which no doubt added an extra savory flavor, but this would still be amazing without it). The instructions are pretty unclear on when to add the dried mushrooms, and if they should be cut up or not. I chopped mine into a fine dice and added them with the button mushrooms, which worked just fine. This is a very brothy ma po tofu, and I almost think I would up the amount of tofu next time to compensate. Otherwise, the flavor is absolutely perfect and this will be repeated. We literally fought over the leftovers, which is how you know it's good.

  • patioweather on September 13, 2018

    Much brothier than I expected (although the photo here is an accurate representation). If I make it again, I will reduce the amount of liquid and the amount of peppercorns.

• Tofu akuri

  • MGMojo on June 14, 2017

    Made as instructed, despite misgivings that it might not have sufficient seasoning (1/4 t turmeric?) and was pleasantly surprised. Nice, light-ish meal on a hot summer evening, served with brown rice and Chineasy Cucumber Salad.

• Giardiniera

  • ripleypickles on May 29, 2021

    Best giardiniera I've had. I cut the oil a little bit but they are right — the leftover oil is killer for other recipes. Great on Italian beef.